Fennel Orange Salad
User Reviews
5
Fennel Orange Salad
Description
The Fennel Orange Salad combines fresh ingredients including thinly sliced fennel bulbs, peeled orange slices without pith, torn butter lettuce leaves, thinly sliced red onion, and minced fresh mint. The salad is dressed with a balsamic vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, and fresh ground salt and pepper. The fennel adds a crunchy and subtly licorice flavor, while the orange slices bring juiciness and brightness. Butter lettuce contributes a soft, delicate leaf texture, and the red onion provides mild sharpness. Mint adds a refreshing herbal accent.
The preparation requires carefully peeling the oranges to remove all pith and slicing them into even rounds, slicing fennel very thinly to keep it crisp yet tender, and tossing all ingredients gently with vinaigrette just before serving. The vinaigrette's balance of oil and vinegar enhances the salad's fresh characteristics without overpowering the components.
This salad works well as a light starter or accompaniment to richer dishes, offering a clean palate experience with its citrus and fresh herb notes. It yields about eight cups, sufficient for four moderate servings.
Leftovers keep well refrigerated for up to four days if covered, preserving texture and flavor. Butter lettuce should be gently torn by hand to maintain leaf integrity, and fennel stalks can be trimmed while reserving fronds for garnish if desired. Blood oranges can be substituted when in season for a deeper color and flavor variation. The balsamic vinaigrette can be prepared fresh or substituted with a preferred store-bought variety.
Ingredients
For the balsamic vinaigrette (see note 1):
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- salt freshly ground
- black pepper freshly ground
For the salad:
- 4 orange peeled, pith removed, and sliced into 1/4-inch rounds (see note 2
- 4 cups butter lettuce torn into 1-inch pieces (see note 3, leaves
- 2 small fennel bulb trimmed and thinly sliced, (2 cups or 8 ounces, see note 4
- 1 small red onion halved and thinly sliced
- 1/4 cup mint minced, fresh leaves
Instructions
- To make the vinaigrette, in a small bowl or in jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
- Cut 1/4-inch slice off the top and bottom of an orange and stand it upright on end. Following the contour of the fruit, slice off the peel and pith in thick strips. Lay orange on it’s side and cut into 1/4-inch slices. Repeat with remaining oranges.
- In a large bowl, add butter lettuce, fennel, orange slices, red onion, and mint leaves. Drizzle with the vinaigrette and toss to combine.
Notes
- Butter lettuce should be torn by hand after removing the stem to avoid bruising and washed thoroughly.
- Slice fennel bulbs very thinly using a mandoline for the best texture and flavor distribution.
- Oranges must be peeled carefully to remove pith, and slices cut evenly for uniform salad presentation.
- Balsamic vinaigrette can be homemade or replaced with a favorite store-bought option.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 119kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 36mg | 2% |
| Potassium | 1036mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 8309IU | 166% |
| Vitamin C | 87mg | 97% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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